DESK DERRIERE (FAT BUTT SYNDROME)

Desk Derriere a story from the Daily Mail, it stands to reason if you don't use muscles they do atrophy and go flabby so if you constantly sit on your butt and don't exercise and eat a diet with too many calories than you actually need you will gain weight. As to where it goes the body does tend to store fat according to your body type, so if you're pear shaped yes excess fat is going to go to your bottom  and if you are apple shaped fat is going to be deposited around your midriff. Most men tend to gain weight around their midriff if they eat excess calories especially if they have sedentary jobs and don't exercise to tone up muscle, this is because nature has made their body fat gather in that region, so you won't  see sedentary men with fat butts. Therefore I feel this study is flawed. 

The solution is simple if you eat too much for your body's needs you are going to gain weight, therefore if you have a sedentary job, it might be an idea to take the stairs at work rather than the lift and walk more than use the car.

The fashion at the moment is for larger derrieres now anyway, but fashions change and go. My advice is as usual a balanced diet and incorporate exercise into your daily routine and you don't need to join a gym, in the Western world we are getting somewhat lazy and drive too often and use a lot of labour saving devices. Alas we cannot have it all ways or rather have your cake and eat it too!

Scientists reveal the uncomfortable truth behind the Desk Derriere (and how to beat it)

With more than 15 million Britons working behind desks, our bottoms are getting bigger – a problem that has been dubbed ‘desk derriere’.
A recent study that scanned the buttocks of inactive people found muscle was shrinking and breaking down due to lack of exercise.
The research at Tel Aviv University also showed that fat cells thrive in the buttocks of those who lead a sedentary lifestyle, causing thick layers of fat to develop deep inside muscle tissue.
Here we explain why your backside is expanding – and the simple steps you can take to combat desk derriere . . .

A recent study that scanned the buttocks of inactive people found muscle was shrinking and breaking down due to lack of exercise

WHY DOES IT HAPPEN?

Insufficient activity and a poor diet are the main causes of desk derriere but other factors also play a role.
‘The hip flexor muscles, found at the front of the hip, become overactive and tight if an individual spends all day sitting,’ explains Chris Jones, professional head of physiology at Nuffield Health.
‘In response, the three key muscles that give the buttocks their shape – the gluteus maximus, gluteus medius and gluteus minimus – become less responsive and generally underactive, leading to poor muscle tone.’
The gluteal muscles are necessary for stabilising and controlling movement of the pelvis, legs and lower back.
‘When the bottom and stomach  muscles become weak and the  hip flexor muscles become tight,  Lower Crossed Syndrome can develop,’ says Anne Elliott, lecturer at the London Sport Institute, Middlesex University.
‘Symptoms include lower back,  knee or ankle pain and in some cases limited movement.’
The flat width of an office bottom may also be attributed to the length of time spent sitting.
The Tel Aviv study showed that preadipocyte cells – the precursor to fat cells – that were exposed to sustained mechanical loading, such as being sat on, developed into fat cells and accumulated fat twice as quickly as normal fat cells.
‘The results suggest that if you sit down for a long time, you are more likely to store fat in your bottom,’ says Professor Amit Gefen, who oversaw the 2011 study. ‘They also imply that the width of a bottom may be increased by sitting down.
‘When our work was published, many experts contacted me to say that they had seen this phenomenon in obese patients.’
Of course, many overweight people simply have a tendency to store fat in specific places.
Women especially are prone to store fat on the bottom, says Chris Jones. ‘This is due to an enzyme called lipoprotein lipase, which dictates where fat settles in the body. Females store more fat around the hips, while males tend to retain more around the waist.’

LESS SUGAR, MORE WATER

‘Unfortunately, you cannot spot-reduce fat,’ says dietician Anna Raymond, who is spokeswoman for the British Dietetic Association.
‘Luckily, the fat on the buttocks isn’t as metabolically active as that on the stomach – fat that deposits around the waist releases enzymes that contribute to the development of diabetes and cardiovascular disease.’
However, it is crucial to cut down  on sugar, says nutritional therapist  Dr Elisabeth Philipps: ‘Simple carbohydrates lead to the secretion of insulin, which increases the body’s ability to store fat. They also sap energy, so you feel less like exercising.’
Drinking lots of water will also help with fluid retention. ‘Those sitting at desks all day often forget to drink enough,’ says Anna Raymond. ‘Dehydration may cause you to reach for sugary snacks.’
Finally it is important to get enough of the right types of fat: ‘You can improve skin elasticity on your bottom with  two portions of oily fish a week or an omega-3 supplement,’ Raymond adds.

CHECK IF YOU ARE AT RISK

It is possible to determine whether your gluteal muscles are functioning properly or if you are at risk of developing desk derriere with a simple exercise.
‘Lie flat on your tummy and bend one knee to 90 degrees so that the sole of  the foot is facing the ceiling,’ says  Chris Jones.
‘Keeping the foot facing the ceiling, slowly lift the leg five inches off the ground by squeezing your buttock on that side and then hold it motionless in the air  for 30 seconds.’
‘You should be able to hold the leg perfectly still, with any sensation of tension being limited to the buttock itself.
‘If the lifted leg shakes a lot with the effort or you feel tension in your hamstrings or lower back, the gluteal muscles are not correctly switching on and engaging.’

RUBBING IT IN

To release the hip flexor muscles and reactivate the gluteal muscles, give yourself a sports massage.
‘Take a tennis ball and slowly roll over the hip flexor muscles where you feel it to be tight,’ recommends Chris Jones.
‘If it feels tender, hold the ball and  apply gentle pressure to the area for about a minute or until  the tenderness  has diminished.’
Do this between five and ten minutes a day, repeating five days a week until there is no tension.

BRUSHING UP

‘Dry skin-brushing stimulates circulation and helps relieve water retention in the area,’ says Dr Elisabeth Philipps.
‘Using a long-handled brush, always work towards the heart, concentrating on the backs of thighs and buttocks  for two minutes every day before showering.’

GET EXERCISE IN YOUR SEAT

Exercise is crucial because it involves dynamic loading (carrying weight while moving) of the muscle cells, which inhibits fat accumulation and burns stored fat.
Cornel Chin, a personal trainer who has worked with Leonardo DiCaprio, suggests incorporating simple exercises into your daily routine.
‘Climbing the stairs, but walking two steps at a time, really engages the  gluteal muscles,’ he says.
‘Work out at your desk a couple of times a day too: do ten slow buttock squeezes followed by ten squeezes that you hold for two seconds, and then ten pulses (very quick squeezes).’
‘Any exercise with explosive movement that abruptly clenches the muscles – basketball, netball, squash, tennis and even cricket – is excellent. This uses the entire muscle and therefore works the deeper fibres.’
David Cameron’s personal trainer, Matt Roberts, recommends the following three daily exercises:
Step Up
1 Stand straight in front of a bench or elevated surface.
2 Step up with one leg and follow with the other. Return to the starting position.
3 Repeat 12 times to see some  benefit, and each set three times  for optimal results.
Straight Leg, Donkey Kick
1 With your knees and forearms supporting the body go on all fours.  Face the floor and ensure you  maintain a straight back.
2 Straighten the right leg outwards and behind you whilst keeping the left leg in a bent position at 90 degrees.
3 Keeping the right leg straight, lift it up and toward the ceiling as far as is comfortably possible. Return to start position and repeat with your left leg.
Standing Abductor Raise
1 Holding on to a chair for balance,  start with your feet a hip-width apart.
2 Without bending sideways at the waist, lift your leg out to the side – no higher than 45 degrees – using a slow and controlled movement. Hold for one second and return to starting position.

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OBESITY AND SWEET DRINKS

The following article below is from Yahoo Lifestyle. I am surprised a study was necessary. For years I have observed the trolleys of obese people in supermarkets and have noted their trolleys crammed high with sugary drinks, bags of crisps, biscuits, and other high fat and sweet things. The vast majority of these trolleys contain little or no fruit and vegetables nor wholegrain bread etc. Sugar is highly addictive when ingested it gives a huge buzz and surge of energy and very quickly drops leading to more cravings. This does the pancreas no favours at all for to combat the increase sugar the pancreas has to produce enough insulin to deal with all this sugar in the blood. It is one of the causes of Type 2 Diabetes. But as well as all this sugar these drinks contain additives some are very acidic which damages the enamel of the teeth, some additives such as sunset yellow (colouring) are known to create hyperactivity in children, sadly these sugary drinks are often given to children as a way of keeping them quiet rather than spending time with them.

I'm not saying we should ban fizzy drinks but these should be limited and can safely be included in a well balanced diet but certainly not to the excess as some people have become accustomed.

*************************************

Three new studies published in the United States this weekend reaffirm a link between sweet soda and fruit drinks to an epidemic of obesity that is sweeping the US.

Consumption of these drinks has more than doubled since the 1970s, and the rate of obesity among Americans during the same period reached 30% of the adult population, said the authors of a study published online by the New England Journal of Medicine.

The first study, which involved more than 33,000 American men and women, showed that drinking sugary drinks was affecting genes that regulate weight and increased the genetic of a person to gain weight.

The researchers used 32 variations of genes known to affect the weight to establish a genetic profile of the participants. They also determined the participants' eating habits, their consumption of sweetened beverages and exercise practices.

The other two studies showed that giving to children and adolescents calorie-free drinks like mineral water or soft drinks sweetened with artificial sweeteners resulted in weight loss.

The first was conducted at Children's Hospital Boston, which examined 224 overweight adolescents who were encouraged to consume water or light sodas for a year.

These teens gained only 0.68 kilograms of weight during this period compared to 1.5 kilograms in another group that consumed sugary drinks.

Yet another study was conducted by researchers at the VU University Amsterdam (the Netherlands) and involved 641 children aged 4 to 11.

Half of the group drank sweet and fruity drinks while the other half the same drinks with sugarless sweeteners.

After 18 months, children who consumed the low-calorie drinks gained 6.39 kilograms on average compared to 7.36 kilograms in the group that drank sugary fruit drinks.

"Taken together, these three studies suggest that calories from sugar-sweetened beverages do matter," said Doctor Sonia Caprio of Yale University writing in the New England Journal of Medicine.

"These randomized, controlled studies ... provide a strong impetus to develop recommendations and policy decisions to limit consumption of sugar-sweetened beverages, especially those served at low cost and in excessive portions, to attempt to reverse the increase in childhood obesity," she added.

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BREAD HAS BEEN DEMONISED FOR TOO LONG

Article below from the Daily Mail, and I have to agree bread has been demonised for too long. I am a great believer in a well balanced diet and there is no reason why bread shouldn't be part of that. It contains vital nutrients and minerals even white bread though ideally granary and wholemeal are best. Carbohydrates should form the bulk of the diet

A BALANCED DIET 

Your body is a complex machine, it is constantly going through various chemical changes, taking nourishment to all its working parts and taking away waste and in order to do this efficiently it needs not only sufficient fuel but good quality fuel.

THE FOOD PYRAMID

So let us use the pyramid as a guide. Firstly water we are composed of 70% water so it stands to reason we need to replenish this constantly. Water is used up in the removal of toxins, such as sweat, urine/excretement and respiration, so 8 good size glasses are required daily. Ideally this should be plain water and no harm will come of adding fruit squash providing it's not sugary and some of this could be fruit juice. As for tea and coffee, this should be in moderation as the caffeine contained is a diuretic, this causes the body to excrete more urine, so if you must drink tea and coffee  for every cup you drink, drink a glass of water. Don't wait until you are thirsty either, for when you feel this symptom you are already dehydrated, a little and often is the key. Skin suffers dreadfully when we are dehydrated, because it is not such as an important organ such as our internal organs, it will be last on the list. Our skin is constantly being renewed and on average the upper skin layer, the one you can see, it is roughly a period of 28 days from the time the cells are created until they die and are sloughed off. In the deeper layers of the epidermis the cells are plumper however as they mature they become drier and tougher due to the protein Keratin, this forms protection, however if they don't receive adequate water the skin will look dull and loose it's lustre. (More about this process in 'Skin care')

Next layer up in the food pyramid is cereals and cereal products, these ideally should be wholegrain and not refined. Wholegrain has much more nutrients, it takes longer for the body to break down, thus keeping the blood sugar levels stable for longer and provides the body with fiber. We need fiber for our intestines to help them work properly, preventing constipation and try to see fiber as a brush to sweep out our intestines of any toxic matter that can accumulate there and cause trouble later on. Fiber has little if any calories so plenty can be ingested. This layer forms what is known as carbohydrates and it is these that are the main source of fuel. These starches are broken down in the body to eventually form simple sugars to be used by our body's cells for energy. In a balanced diet the bulk of which is carbohydrates.

Next layer up is the fruit and vegetable layer and to receive adequate vitamins and minerals we need a good balance of both. Fruit and vegetables are also rich in fiber. Leafy dark green vegetables such as spinach, broccoli and savoy cabbage are rich in iron, needed to make red blood cells and also vitamin C, this too is needed to form red blood cells. Vitamin C is a water soluable vitamin, it dissolves in water and a common mistake is to over boil green vegetables, all the vitamin C is thus transferred to the cooking water, so the best way to cook these vegetables is by steaming or microwave. The body cannot store water soluable vitamins like vitamin C so adequate levels need to be ingested daily.

Now a common mistake some people make if something is good for you they will take more, its not so much a problem with water soluable vitamins, however some vitamins are stored in the body in the liver namely vitamin A and high levels can be toxic and dangerous. With vitamin C however by taking copious amounts thinking it will do you good, all you will do is manufacture expensive urine as the body can only use so much and will excrete the rest. Too much vitamin C can cause diarrhoea and because vitamin C is ascorbic acid, will irritate your anal region. Vitamins and minerals are easier absorbed from food than as supplements too. Fruit and vegetables are a rich source of roughage/fiber and I mentioned this earlier. Another important aspect of fruit and vegetable are what's known asBioflavonoids  these are plant pigments that are largely responsible for colors of many fruits and flowers.

Beneficial Effects 

• referred to as "nature's biological response modifiers" - modify body's reaction to compounds such as allergens, viruses, and carcinogens
• powerful antioxidants by giving protection versus oxidative and free radical damage
• prevents formation of oxidized cholesterol through antioxidant effects
• greater antioxidant effects than Vitamins C, E, Selenium, and Zinc 

Next layer are Proteins and split here into two sources, the Dairy source, which is milk and milk products such as cheese and yoghurt and meat, fish and pulses (pulses are high sources of vegetable proteins e.g. lentils, beans) and nuts.

Proteins are the building blocks of the body and necessary for growth and repair of the body's tissues and classified into two groups, complete proteins e.g. found in animal foods such as meat, fish, poultry, eggs, milk, and milk products such as yogurt and cheese. Soybeans are the only plant protein considered to be a complete protein. And incomplete proteins such as beans, peas, nuts, seeds, and grain. A small amount of incomplete protein is also found in vegetables. This is why it is important to have a varied and balanced diet  to provide all of the essential amino acids and form a complete protein. Oily fish are a rich source of omega 3 polyunsaturated fatty acids which can help reduce the risks of heart disease. Seafood in general contains an abundance of essential minerals which include, iron, zinc, iodine and selenium. Fish is also a good source of vitamins, which maintain healthy nerve tissues, strong bones and teeth and a glowing complexion.

Now we come to the tip of the food pyramid it is these foods that should be consumed sparingly, fats, oils and sweets, which include cakes and biscuits which are generally made from refined sugars and flour. We do have to consume a little fat (if you are on a fat reduced diet because of gall bladder disease etc consult with your medical practioner) as we need some fat for fat soluble vitamins. Fat as well as a source of stored energy is our insulation under the skin and protects some organs such as the kidneys.

Vitamins

Vitamins are only required in very small quantities. There is no chemical similarity between these chemicals; the similarity between them is entirely biological.
Vitamin A: good for your eyes.
Vitamin B: about 12 different chemicals.
Vitamin C: needed for your body to repair itself.
Vitamin D: can be made in your skin, needed for absorption of Calcium.

Mineral Salts

These are also needed in small quantities, but we need more of these than we need of vitamins.
Iron: required to make haemoglobin.
Calcium: required for healthy teeth, bones and muscles.
Sodium: all cells need this, especially nerve cells.
Iodine:

It's important to remember we have all of those components in the right amounts as if we don't have enough protein in our diets, we wont heal properly, not enough carbohydrates and we will be lacking in energy. Too much fat or too much carbohydrates will cause us to become overweight if we don't balance the amount of fuel (food) with our activities. Many vitamins work together and some cannot be absorbed unless the other is present e.g zinc is absorbed better with trace copper and vitamin C is needed to make haemaglobin in the blood as well as iron. The key is balance and the food pyramid will give a rough idea into the daily amounts and proportions to achieve this.

Not a grain of truth: Bread has been 'demonised by TV nutritionists and is a vital part of our daily diet'

• Scientists dismiss 20 years of warnings that bread is responsible for fatigue, stomach pain, bloating and headaches
• People are going without vital vitamins and minerals that are contained in each loaf

From hot buttered toast to the simple sandwich, bread was once the staple of the British diet.

But in recent years it has suffered from a serious image crisis and has become something of a health bogeyman, a food to be avoided and resisted.

Now nutrition scientists believe that most of the health alerts about consuming bread are myths.

Beneficial: Nutrition scientists have dismissed 20 years of warnings that bread is responsible for fatigue, stomach pain, bloating and headaches

Researchers at the British Nutrition Foundation said that people are instead going without vital vitamins and minerals that are contained in each loaf.

And they have dismissed 20 years of warnings that bread is responsible for a range of symptoms, including fatigue, stomach pain, bloating and headaches.

They also dispute that wheat allergies are on the increase.

Lead researcher Dr Aine O'Connor said that despite a massive downturn in bread consumption, Britain's obesity crisis is the biggest in Europe and continues to worsen.

She said that sliced white bread, in particular, had been unfairly 'demonised' by health campaigners and TV nutrition shows.

Dr O'Connor said that wheat allergies have not risen, but many people are are now incorrectly convinced they suffer from wheat intolerance or an allergy to gluten (the protein found in wheat).

'Health professionals need to dispel the myths,' she told The Sun. 'Bread is an important source of nutrition.'

Sales of bread have been dropping since the 1970s. In 1974 the average Briton got through 2.2lb (1,029g) of bread a week, by last year it had fallen to 1½lb (700g).

A survey by the University of Portsmouth in 2010 found that one in five British adults believes they are allergic to a food, with most blaming wheat.

Meanwhile, low-carb diets such as Atkins and Dukan haven’t helped either - the claims that carbohydrates cause blood sugar levels to rise, preventing the body from burning fat, have put many off their lunchtime sandwich.

Yet despite this, bread is often the food people crave the most.

Many dieters name their greatest weakness as toast in the morning or irresistible basket of warm rolls on the restaurant table.

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SIMPLE ANATOMY AND PHYSIOLOGY, THE DIGESTIVE SYSTEM

Digestion as I mentioned previously begins in the mouth, food is chewed up assisted by the teeth and tongue and mixed with saliva. Saliva helps moisten the food and helps us swallow it, but the enzymes within Saliva, amylase and pytalin break down carbohydrates, which are complex sugars into disaccharides.  This chewed up food is now known as a bolus and is pushed down the oesophagus by the tongue. The oesophagus is a hollow muscular tube commonly known as the gullet. that leads to the stomach. The stomach is a muscular hollow organ that produces hydrochloric acid, to help break down food further and kill bacteria, it also produces Pepsin an enzyme to break down proteins. The stomach's muscular action churns up the food and it is now known as chyme as it passes into the first stage of the small intestine, the Duodenum, it is in the small intestine where the vast majority of digestion takes place.

The accessory digestive organs the pancreas and the liver now assist the process of digestion. The liver produces Bile, this is released and stored in the gallbladder and it is from there it is released into the duodenum its function is to emulsify fats and acts as a deodourant and gives faeces their brown colour. At the same time the pancreas produces digestive enzymes to further break down carbohydrates into simple sugars monosaccharides (amylase, lactase, sucrase) and (trypsin and chymotrypsin) break down proteins into polypeptides. Lipase breaks the fats down into fatty acids. 

As the broken down food continues along the small intestine the lining is covered in small projections known as Villi, these increase the absorbent area and the nutrients from the food are absorbed through those into the blood stream. Obviously its a lot more complex than this as I'm trying to keep this simple. 

The main function of the large intestine is to absorb water from the faeces and any remaining nutrients and the end result faeces is stored in the rectum until voided.

The Liver does have a very important role in the body besides manufacturing Bile as does the Pancreas and that will be explained in another blog.

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POPEYE FIGHTS OFF DEMENTIA

Well I've always known the importance of green vegetables in the diet Spinach being one of those and here we see how it's valuable in fighting off dementia. Recently I wrote how Marmite is good at fighting dementia because of Vitamin B complex, Vit B12 injections are given in the early stages of dementia to help delay it, so I believe we should be armed with as much information as possible to help delay this condition.

Article from the Daily Mail below.

It's the news Popeye's been waiting for: Spinach could help fight off dementia (and carrots and apricots too)

• Researchers have discovered a link between low vitamin C, beta-carotene levels and dementia
• Antioxidant rich fruit and vegetables - such as spinach, carrots and apricots - could help fight dementia

It's welcome news for Popeye.

Spinach could help beat help beat dementia, according to a study.

Researchers have discovered a link between low vitamin C, beta-carotene levels and dementia.

So antioxidant rich fruit and vegetables - such as spinach, carrots and apricots - could help fight the disease’s devastating symptoms, their findings suggest.

Music to Popeye's ears: Antioxidant-rich fruit and vegetables - including spinach - could help fight the dementia symptoms

German scientists from the University of Ulm looked at the differences between 74 people with mild Alzheimer’s disease and 158 healthy subjects.

The participants, aged between 65 and 90, underwent neuropsychological testing, answered questions about their lifestyle and had their blood examined and their body mass index calculated.

The team, led by epidemiologist Professor Gabriele Nagel and neurologist Professor Christine von Arnim, found the serum-concentration of the antioxidants vitamin C and beta-carotene were significantly lower in patients with mild dementia than in control group.

There was no such difference between the groups in levels of other antioxidants including vitamin E, lycopene, coenzyme Q10.

Dr Nagel said although more studies were needed to confirm the results, the findings suggested fruits and vegetables could play a role in fighting the disease.

'Longitudinal studies with more participants are necessary to confirm the result that vitamin C and beta-carotene might prevent the onset and development of Alzheimer’s disease,' he said.

'Vitamin C can for example be found in citrus fruits; beta-carotene in carrots, spinach or apricots.'

Beneficial: Apricots and carrots could also prove beneficial in the fight against dementia

Alzheimer’s disease symptoms including forgetfulness, lack of orientation and cognitive decline and are caused by alterations in the brain including amyloid-beta-plaques, degeneration of fibrillae and a loss of synapses.

However, oxidative stress, which constrains the exploitation of oxygen in the human body, is also suspected to promote the development of the disease.

This led scientists to investigate whether antioxidants might protect against neurodegeneration.

The study - supported by the German Ministry of Science, Research and the Arts of Baden-W|rttemberg and the European Union - was published in the Journal of Alzheimer’s Disease.

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THE BENEFITS OF GREEN TEA

This is an interesting piece of research I came across in the Daily Mail about Green Tea, not surprising given that tea is rich in Flavonoids, antioxidants so fight 'Free Radicals'.

Green tea isn't just good for your heart, it's good for your brain too

• Study found that chemical properties of green tea promotes the generation of brain cells

The green tea chemical ECGC was found to boost the generation of brain cells in mice, which seemed to improve memory and learning in mice

Sipping green tea is not just good for you heart - it could boost the memory as well, say researchers.

A study from China found that the chemical properties of the healthy beverage promotes the generation of brain cells, providing benefits for memory and spatial learning.
Study leader Professor Yun Bai from the Third Military Medical University, Chongqing, China, said: 'There has been plenty of scientific attention on its use in helping prevent cardiovascular diseases, but now there is emerging evidence that its chemical properties may impact cellular mechanisms in the brain.'
Professor Bai's team focused on the organic chemical EGCG that is found in green tea.
'We proposed that EGCG can improve cognitive function by impacting the generation of neuron cells, a process known as neurogenesis,' said Prof Bai.
'We focused our research on the hippocampus, the part of the brain which processes information from short-term to long-term memory.'
The team found that ECGC boosts the production of neural progenitor cells, which like stem cells can adapt into various types of cells. The team then used laboratory mice to discover if this increased cell production gave an advantage to memory or spatial learning.


'We ran tests on two groups of mice, one which had imbibed ECGC and a control group,' said Prof Bai.
'First the mice were trained for three days to find a visible platform in their maze. Then they were trained for seven days to find a hidden platform.'
The team found that the ECGC treated mice required less time to find the hidden platform. Overall the results revealed that EGCG enhances learning and memory by improving object recognition and spatial memory.
'We have shown that the organic chemical EGCG acts directly to increase the production of neural progenitor cells, both in glass tests and in mice,' concluded Prof Bai.
'This helps us to understand the potential for EGCG, and green tea which contains it, to help combat degenerative diseases and memory loss.'
The research is published in Molecular Nutrition & Food Research.

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ANOTHER GOOD REASON TO EAT CHOCOLATE

Just to add to the other articles on the benefits to eating chocolate. Previously the benefits were attributed to eating dark chocolate, but it seems there are also benefits to eating milk as well. But lets face it folks any excuse to eat chocolate is a good one as far as I am concerned! Seriously the benefits are from Flavonoids those great antioxidants.

Links to other articles on benefits of Chocolate

Astridestella.info: JUST WHAT WE LOVE TO HEAR---CHOCOLATE ...

14 Aug 2012

The drink contained flavanols – chemicals associated with a decreased dementia risk which are found in a variety of foods, including cocoa products such as dark chocolate. The participants' diet was restricted to eliminate ...

http://www.astridestella.info/

Astridestella.info: SOME GOOD NEWS!

14 Aug 2012

It may taste good but some research shows that washing your chocolate down with a glass of milk could prevent the antioxidants being absorbed or used by your body. Sources: Chocolate Manufacturers Association; Journal ...

http://www.astridestella.info/

Article from the Daily Mail below

Chocolate may protect the brain from stroke (and this time it's the milk variety)

• Most men in the study consumed milk chocolate, which has more sugar and fat than the dark variety
• Scientists believe protective effect comes from antioxidants called flavonoids

For every 50g per week increase in chocolate consumption, stroke risk decreased by about 14 per cent

Eating chocolate may reduce the long term risk of stroke, research has shown.
Men who consumed moderate amounts of chocolate each week were less likely to suffer a stroke over a period of 10 years than those who ate none.
The difference was small, but significant. Study participants who ate the most chocolate, equivalent to about one third of a cup of chocolate chips, reduced their stroke risk by 17 per cent. A total of 37,103 Swedish men aged 49 to 75 took part in the study.
Their diets were assessed with food questionnaires, which asked how often they ate chocolate. The men's progress was then followed for 10 years, during which researchers recorded 1,995 cases of a first stroke.
Previous studies have shown that chocolate may help prevent diabetes, control blood pressure, and protect against heart disease. Healthy antioxidant plant chemicals called flavonoids are thought to explain the health benefits.

Dr Susanna Larsson, from the Karolinska Institute in Stockholm, who led the latest research, reported in the journal Neurology, said: 'The beneficial effect of chocolate consumption on stroke may be related to the flavonoids in chocolate.
'Flavonoids appear to be protective against cardiovascular disease through antioxidant, anti-clotting and anti-inflammatory properties. It's also possible that flavonoids in chocolate may decrease blood concentrations of bad cholesterol and reduce blood pressure.


'Interestingly, dark chocolate has previously been associated with heart health benefits, but about 90 per cent of the chocolate intake in Sweden, including what was consumed in our study, is milk chocolate.'
The men who ate the largest quantities consumed a modest 63g of chocolate per week. This is about a third of a cup-full of chocolate chips, or just a little more than a Mars bar which weighs 58 grams.
Put into context, the 17 per cent risk reduction amounted to 12 fewer strokes per 10,000 participants over 10 years, or 100,000 "person years".
The research was followed up by a larger analysis of data from five studies in Europe and the US that included 4,260 stroke cases. This showed that people eating the most chocolate were 19 per cent less likely to have a stroke than those consuming the least.
For every increase in chocolate consumption of about 50 grams per week, stroke risk decreased by about 14 per cent.
In their paper, the scientists said further studies were needed before any recommendations could be given about chocolate consumption. They added: 'Because chocolate is high in sugar, saturated fat, and calories, it should be consumed in moderation.'

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MARMITE WONDER FOOD RESEARCH HAS SHOWN IT IS USEFUL IN THE FIGHT AGAINST MRSA

I have been singing the praises of Marmite for years and as well as the benefits, to your nervous system and skin and nails, not to mention B12's involvement in manufacturing red blood cells, it has been shown to help beat MRSA. 

I know it can be a bit salty but you are only meant to spread it thinly on toast and sandwiches, a little goes a long way. It can also be added to soups, stews and casseroles as seasoning and it can be added to hot water to make a savoury hot drink. 

The article below is from the Daily Mail. This is another good reason to eat this wonderful product

Love it or hate it, Marmite could help doctors beat the MRSA superbug with its high dose of vitamin B3

You either love it or you hate it, according to the slogan.
And if you are a Marmite fan, the good news is that one of its main ingredients may fight superbugs.
A study found that at very high doses, vitamin B3, also known as niacin, drastically increases the body’s ability to fight the MRSA bacterium, which can cause life-threatening infections if it enters the bloodstream via wounds.

Marmite contains niacin. Super doses of the vitamin could kill superbugs including MRSA

US researchers believe the ingredient – which is also found in beer, bread and other foods containing yeast – could be used to develop new drugs.
Researchers carried out a number of experiments on both rats and human blood, the results of which were published in the Journal of Clinical Investigation.


Overall they found that high doses of vitamin B3 increased the number of neutrophils, a type of white blood cell that kills bacteria.

Adrian Gombart, of Oregon State University, said: ‘This is potentially very significant, although we still need to do human studies. It’s a way to tap into the power of the innate immune system and stimulate it to provide a more powerful and natural response.’
But the scientists urged caution, as the research used extremely high doses of the vitamin – far more than is in Marmite or vitamin supplements.
Co-author Dr George Liu, also from Oregon State University, said: 'This vitamin is surprisingly effective in fighting off and protecting against one of today's most concerning public health threats.'

Dr Gombart stressed that so far there was no evidence to suggest normal diets or conventional-strength B3 supplements could help prevent or treat bacterial infections.
Ten years ago he discovered a human genetic mutation that makes people more vulnerable to bacterial infections.
Further work showed that niacin has the ability to "turn on" anti-microbial genes that help the immune system fight off bacteria.

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